In a mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Gently fold in the whipped topping until the mixture is smooth and fluffy.

In a large bowl, combine the drained crushed pineapple, mandarin oranges, shredded coconut, mini marshmallows, and chopped nuts (if using).

Pour the cheesecake mixture over the fruit and gently fold everything together until well combined.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1-2 hours, allowing the flavors to meld together and the salad to chill.

Once chilled, give the salad a gentle stir and serve it in individual bowls or a large serving dish.

For an extra touch, you can garnish with additional shredded coconut, a sprinkle of chopped nuts, or a dollop of whipped topping before serving.